For years I’ve been a diehard overnight oats fan. Still am. But I work extremely crazy hours and sometimes the oats aren’t leaving me satiated a long time and I need that. Still one of my favorite breakfast go-to items but lately, I’ve been dabbling with an overnight chia pudding recipe. Simple. Easy. Packed with fiber, healthy fats, omega 3’s, protein, antioxidants and the net carbs are pretty low. With all that said, this breakfast has staying power. Tested it out last week when I had 4a shift and this kept me filled until noon! NOON! What?! Yep. So let’s go!
3 tbl of black or white chia
3/4 cup of a unsweetened plant based milk
1/2 tbl of maple syrup
1 tsp vanilla extract
Into a glass jar add your ingredients. Close with a lid securely and shake vigorously. I leave it on my counter for about 10 minutes shaking often. Once everything is blended well, place in your fridge. The next day, or whenever, dump into a bowl and top with your favorite fresh or frozen fruit, nut butter & whatever else you love. You can easily double or triple this recipe for the week. I’ve also added some vegan yogurt to my bowl with the chia pudding. It’s so good! Enjoy.
— Knead to Cook